Join me as I dive into the delicious world of falafel! Learn how to make the lightest, crispiest falafel from scratch, packed with fresh herbs and spices. I’ll guide you through the entire process, from soaking and blending the chickpeas to shaping and frying them to golden perfection. Whether you enjoy falafel in a wrap, on a salad, or as a tasty snack on its own, this recipe is sure to become a favorite. Don’t miss out on this plant-based delight—read now and elevate your cooking skills!
If you haven’t heard of or had falafel before here is a little description:
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, often combined with herbs and spices like parsley, coriander, cumin, and garlic. It’s typically deep-fried into small, crispy balls and served in pita bread with tahini sauce, hummus, and various toppings like pickles, tomatoes, and lettuce. Falafel is a vegetarian and vegan-friendly option that’s enjoyed worldwide for its delicious flavor and satisfying texture.
It pairs wonderfully with my baba ganoush and tabbouleh.
Watch my Youtube video making this recipe here.
Falafel
Equipment
- food processor
- Large bowl
- Runner spatula
- Small ice cream scoop or tablespoon
Ingredients
- 1 pound dried chickpeas
- 1 large sweet onion
- 1 bunch cilantro sub parsley if preferred
- 4+ cloves garlic minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tsp gound coriander
- 1 tsp ground cumin
- optionally add cayenne or chili flakes to taste
- 1 tbsp baking powder added after chilling
Instructions
- Soak the chickpeas in water overnight then drain, rinse and allow to dry.
- Place chickpeas along with all other ingredients EXCEPT BAKING POWDER into the food processor and process until the mixture is well combined and will hold together when squeezed together in your hand. Scrape the bowl as needed.
- Place the mixture in a bowl and refrigerate for 1 hour.
- Heat a pot of oil to 350 degrees Fahrenheit.
- Mix the baking powder into the falafel mixture after it has refrigerated for 1 hour or just before you are ready to fry.
- Portion into balls and fry for 5-6 minutes until golden brown.
- Drain on a paper towel lined plate. Serve with hummus, baba ganoush, and tabbouleh as a platter. Or add to pita with vegetables and your favorite sauce for a sandwich.
- Portion extra falafel and freeze on a baking sheet. Once frozen solid place them in a bag and keep in the freezer for up to 2 months. Fry directly from frozen.
